***** **** *** **

Seattle. Washington

*****

Cell 425-***-****

E-mail ab6ha0@r.postjobfree.com

Raymond Paul Kunze Jr

Education Spokane Community College. Spokane WA March 1994 – December 1996

Associates of Applied Science degree, Culinary Arts

Serve Safe, Certificate

Supervisory Management Course, Certificate

ACF, Culinary Nutrition Couse, Certificate

ACF, Intro to Food Service Management Course, Certificate

Objectives

To secure long-term employment that utilizes my education and experience, passion of cooking, with a reputable operation that I will continue to grow as a professional and as a leader with in hospitality industry.

Professional Achievements

Field or Area of Accomplishment

■ 20 years management experience

■ 25 years Kitchen experience

Skills

PC knowledge can operate Aloha system, Microsoft word, Excel, Outlook

Great communication skills and leadership and Team player

Restaurant/Hotel Union Spokesman for the Culinary Department,

Maintain and manage food cost and labor and monthly/weekly inventory

Experience in working in high volume high-end fine dining trend setting kitchens and banquet/catering events with multi outlets

Ability to cook from scratch farm to table

Butchery: whole animal, and all fish and seafood

Charcuterie: curing and smoking meats, sausages, terrines, pates,

Pastry and baking skills

Able to operate ADP payroll

Professional or Technical Skill

● Maintain food quality standards for the restaurant. Oversee all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.

● Conduct daily line checks, food reviews and recipes of the day. Ensure that clear feedback is provided to the entire kitchen team, including staff and management.

● Maintain P&L’s and department budgets, and building budgets

● Responsible for managing a staff of 10 to 75 people at a time,

● Conducts monthly housekeeping, and staff training and development of new menus and recipes and new techniques in setting culinary trends

● Ensure the cleanliness of the kitchen by maintaining to specified standards, passing Health Department audits with a 90% or better, and training staff on proper sanitation guidelines

● Ensure that team and staff avoid cross contamination, improper food handling and/or storage practices, etc., through proper training and supervision

Work History

• Line/banquet cook. Broadmoor Country Club, Seattle WA, April 2013- Present

• Lead Cater. Renton Technical College, Renton WA, September 2012-Present

• Executive Chef. Holiday Inn SeaTac, Seattle WA. August 2010-June2012

• Executive Chef. Black Point INN, Oregon City. Ore July2005-August2010

• Executive Chef. Columbia Gorge Hotel. Hood River. Ore. March 2000-July 2005

• Executive Sous Chef. Cavanaugh’s Inn at the Park Hotel. Spokane. WA. April1996-March 2000

• Executive Sous Chef. Sheraton Hotel. Spokane. WA, February 1992-April 1996

• Sous Chef. Amore’s Restaurant. Spokane. WA. July 1988-Febuary1992

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